Amish Baked Oatmeal

4.65 from 17 ratings

This Amish baked oatmeal is a warm, comforting breakfast made with oats — an easy, make-ahead recipe perfect for busy mornings.

Prep Time10

Cook Time50

Time to build and release pressure for the Instant Pot:20

Total Time1 20

Course: Breakfast

Cuisine: American

Keyword: 21 Day Fix, amish baked oatmeal, baked oatmeal, Weight Watchers

Servings:

Calories: 167kcal

4 cups oatmeal I use rolled oats. You can also substitute some of the oats with Coach's Oats or dry quinoa.
2 tsp baking powder
2 tsp cinnamon
4 tsp vanilla
8 eggs or egg replacement
2 ¾ cups almond milk unsweetened and unflavored

Add oatmeal, baking powder, cinnamon, and vanilla to a large bowl. Add eggs or egg replacement and almond milk and stir well. 4 cups oatmeal, 2 tsp baking powder, 2 tsp cinnamon , 4 tsp vanilla, 8 eggs, 2 ¾ cups almond milk
If you're adding fruit or chocolate chips, go ahead and add them in now.
Transfer your baked oatmeal to an oven safe dish and loosely cover it with foil.
Add 1 cup of water to your Instant Pot. Place the oatmeal on a trivet and lower it into the pot.
Cook your Baked Oatmeal for 50 minutes on high pressure. Don't forget to seal your valve!
Allow the pot to naturally release pressure. If it's taking longer than 10 minutes, feel free to do a quick release at the 1 minute mark.
Remove oatmeal and remove the foil from the top. Serve and enjoy!

Preheat the oven to 350º and follow steps one through three above.
Place your foil covered 8 inch dish in the oven and allow it to cook for 40-50 minutes. Remove the foil and allow it to cook for 5-10 minutes more.
Tip: You'll be able to tell when this recipe is done because the center of the oatmeal will not be soft and full of liquid.